Tender Braised Venison Medallions
Delicately seared venison medallions, simmered gently in savory broth until tender and flavorful — a simple yet elegant dish perfect for cozy dinners.
Ingredients
- 1 lb venison tenderloin, trimmed and sliced into ½-inch medallions
- ¼ cup all-purpose flour
- to taste salt
- to taste black pepper
- 1 tablespoon vegetable oil or cooking spray
- 2 cups water
Instructions
- Pat venison medallions dry and lightly season both sides with salt and pepper.
- Place flour in a shallow dish and dredge each venison slice lightly, shaking off any excess.
- Heat vegetable oil or spray a skillet over medium-high heat until hot.
- Quickly sear the venison medallions in the hot pan for about 1-2 minutes per side, until browned but not fully cooked.
- Remove the medallions from the pan and set aside. Carefully wipe the pan clean with a paper towel.
- Return the venison to the pan and pour in 2 cups of water to cover.
- Bring to a gentle simmer, cover the pan, and cook for 20 minutes or until the venison is tender and cooked through.
- Serve the braised venison medallions warm, spooning some of the pan juices over the top for extra flavor.
